Zesty Green Lentil Croquettes with Carrot Ginger Slaw and Tahini Herb Sauce

Ingredients

• •1 cup green lentils, cooked and drained
• •1/2 cup breadcrumbs
• •1/4 cup parsley, chopped
• •1 small onion, finely diced
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1/2 tsp smoked paprika
• •1/4 tsp chili flakes
• •1 tsp salt
• •1/2 tsp black pepper
• •2 tbsp olive oil for frying
• •2 cups grated carrot
• •1 tbsp fresh ginger, grated
• •2 tbsp apple cider vinegar
• •1 tbsp honey
• •1/4 cup tahini
• •2 tbsp lemon juice
• •1 clove garlic, minced (for sauce)
• •2 tbsp water (for sauce)
• •1/4 cup fresh cilantro, chopped (for sauce)

Instructions

1. 1

   Cook the green lentils according to package instructions, then drain and allow them to cool slightly.

2. 2

   In a large mixing bowl, combine the cooked green lentils, breadcrumbs, chopped parsley, diced onion, minced garlic, ground cumin, smoked paprika, chili flakes, salt, and black pepper.

3. 3

   Mash the mixture with a fork or potato masher until it holds together but still has some texture.

4. 4

   Shape the lentil mixture into small patties or croquettes, about 2 inches in diameter.

5. 5

   Heat olive oil in a large frying pan over medium heat. Cook the croquettes in batches, about 3-4 minutes per side, until golden brown and crispy. Set aside to drain on a paper towel-lined plate.

6. 6

   To prepare the carrot ginger slaw, combine the grated carrot, grated ginger, apple cider vinegar, and honey in a medium bowl. Toss well to coat and set aside for the flavors to meld.

7. 7

   For the tahini herb sauce, whisk together the tahini, lemon juice, minced garlic, water, and chopped cilantro in a small bowl. Adjust the consistency with more water if needed, and season with salt to taste.

8. 8

   Serve the green lentil croquettes warm, topped with the carrot ginger slaw and drizzled with the tahini herb sauce. Garnish with additional fresh herbs if desired.